Classic Sweet Potato Casserole

Classic Sweet Potato Casserole

Contributor: Christine Pittman

Get our delicious recipe for a classic sweet potato casserole. It’s loaded with toasted marshmallows and chopped pecans.

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x


  • 5 medium sweet potatoes with peels on
  • 1/4 cup butter, softened
  • 1/2 cup milk
  • 1/4 cup white sugar
  • 1 tsp. vanilla
  • 1/2 teaspoon table salt
  • 1/2 tsp. cinnamon
  • 2 eggs, lightly beaten
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup mini marshmallows


  1. Preheat oven to 375ºF. Put the sweet potatoes whole on a baking sheet. Bake until very tender when pierced with a fork, 1 to 1 and 1/4 hours. Remove from oven. Let them cool a bit until you can handle them or wear oven mitts to handle them. Turn oven down to 325ºF.
  2. Cut each sweet potato in half and scoop insides into a large bowl. Add the butter, milk, sugar, vanilla, salt, and cinnamon. Mash it all together and then stir until smooth. Stir in the eggs.
  3. Transfer sweet potato mixture to a 9×13″ baking dish. Sprinkle with the pecans and marshmallows. Bake for 30 minutes. Keep your eye on it. If the marshmallows start to get too dark, cover with foil.